Get the Red Wine Vinaigrette recipe here: https://rainbowplantlife.com/red-wine… BIG SALAD Serves 1 30g protein, 23g fiber
- 1 heaping cup shredded green cabbage (~75g)
- 1 1/2 cups shredded, massaged kale (~65g)
- 1 cup shredded carrots (~65g)
- 2 tablespoons (32g) Red Wine Vinaigrette
- Heaping 1/3 cup (36g) Roasted Chickpeas (recipe below)
- 2 TBSP (14g) Roasted Walnuts (recipe below)
- 3 oz (85g) cooked tofu (I use Hodo tofu nuggets*)
- A scoop of sauerkraut
- OPTIONAL MIX-INS
- 1/2 ripe avocado
- A few crumbles of feta or cheese of choice
- A forkful of pickled onions
1. In a large bowl, use your hands to massage the kale and cabbage with the Red Wine Vinaigrette until well coated. 2. Add in the remaining ingredients, including optional mix-ins if desired. Toss well with your hands or tongs. Taste, adding salt or pepper as desired or more vinaigrette as needed. *For a homemade option, try my simple baked tofu: https://rainbowplantlife.com/baked-tofu/ MEAL PREP INSTRUCTIONS (1) Roasted Chickpeas and Walnuts
- 2 (15 oz / 425g) cans chickpeas
- Extra virgin olive oil
- Diamond Crystal kosher salt
- Freshly cracked black pepper
- 1 ½ cups (168g) chopped walnuts
1. Preheat oven to 425F / 220C. Arrange a rack in the top third and the bottom third of the oven. 2. Drain and rinse chickpeas. Pat dry very well with towels or run in a salad spinner to dry. Toss chickpeas with 4 teaspoons olive oil, a generous amount of pepper, and a scant 1.5 teaspoon kosher salt (half amount if using sea salt or table salt). 3. Spread out on a rimmed sheet pan with no overlap. Roast in the top 1/3 of the oven for 35 minutes, or until golden brown and crisp. 4. Meanwhile, toss chopped walnuts with 2 1/2 teaspoons olive oil, a generous amount of pepper, and a scant 1 teaspoon kosher salt. 5. After 35 minutes, reduce oven temperature to 350F / 175C. Toss the chickpeas around. 6. Return chickpeas to top rack and roast walnuts on the bottom rack for 12 minutes, or until nutty and golden, tossing walnuts halfway through (no need to toss chickpeas). If you want chickpeas even crunchier, roast for longer. 7. Once cooled, store walnuts in a sealed jar for 1 to 2 weeks. Store chickpeas in a container with the lid ajar to preserve crispiness for 5 to 6 days. (2) Kale and Cabbage
- 2 heads of Lacinato or curly kale
- Lemon juice
- Sea salt
- 1/2 medium or large green cabbage
1. Strip the thick center ribs from the kale, then roll up the leaves and slice thinly (i.e., chiffonade the kale). Wash and dry well. 2. In a large bowl, massage kale with a few squeezes of lemon juice and a pinch or two of salt (and a drizzle of olive oil if desired). Massage kale with your hands until softened somewhat but not too soft or limp. 3. If using a whole cabbage, slice it in half, lengthwise (save half for another recipe; wrap tightly and refrigerate). Slice the remaining portion in half lengthwise to get quarters, then slice out the tough center core. Use a mandoline (my preference) or a sharp knife to slice cabbage as thinly as possible. 4. Store kale in a perforated ziploc bag (or reusable bag) in the crisper for 5 to 6 days. Store cabbage in a reusable bag or ziploc for up to 1 week. (3)
Red Wine Vinaigrette Recipe here: https://rainbowplantlife.com/red-wine…
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